Shrimp Salad with Cucumber and Mint Recipe : Ellie Krieger : Food Network


  • 2 pounds medium shrimp, cleaned
  • 1 cup fresh mint leaves
  • 2 tablespoons lemon juice
  • 3 tablespoons
  • ½ English
  • 1 lemon, zested
  • Salt and pepper

Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator. Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped. In a serving bowl, toss shrimp, cucumber, mint mixture, zest,...

View full recipe at SpringPad


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